While the holidays may be over, and we must all wait a whole year to indulge in another Thanksgiving dinner, I wanted to post my recipe for my green bean casserole. As far as my husband is concerned, there can be no Thanksgiving dinner without this dish. For our first few holidays together, it's crazy that we will be celebrating our 14th Thanksgiving this year, I made the traditional green bean casserole with the canned green beans, cream of mushroom soup, and those canned fried onions. However, a few years ago, I sought out to create a homemade version of this classic dish. From start to finish, this dish is homemade, filled with love. I am so in love with my husband, I am honored to be his wife, and for all he does for me and our children, putting a little extra time and effort into making him this perfect dish is the least I can do. Here's how I do it:
Green Bean Casserole:
4 slices uncured bacon
1 tbsp butter
2 organic shallots, thinly sliced
8 ounces organic cremini mushrooms, sliced (I bought my pre-sliced, a nice little time saver)
3 tbsp flour
1/2 tsp salt and pepper
1 cup organic beef broth
1 cup organic heavy cream
1 pound organic green beans
Directions: Put the bacon in a wide edged skillet, about 2 inches deep, and cook until brown. Remove from pan, reserving the grease, and place the bacon on a paper toweled lined plate to drain. Add the butter to the reserved bacon grease and add the shallots and mushrooms. Cook on medium until golden brown, about 10 minutes. Meanwhile, place the green beans in a glass bowl and add a couple of tbsp of water. Cover with plastic wrap and microwave for 2 minutes. Once the veggies are browned, add the flour, salt, and pepper and cook for 2-3 minutes. Add the beef broth, stir, and raise the temperature until the the mixture is boiling and starting to thicken. Lower the heat to low, add the cream, chop the bacon into bite size pieces and add to the pan, as well as the green beans and cook for about 5 minutes, or until thick. Place in a 9x13 baking dish, top with crispy onions (click here for the delicious recipe) and cover with foil. Bake at 375 degrees for 20 minutes, then remove the foil and bake for 10 minutes.
Tip: I make the green bean casserole first, and set aside. When I am on my final batch of crispy onions, I preheat the oven. I just found the onions tasted better when prepared this way.